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Boneless short ribs

post #1 of 11
Thread Starter 
Should I do 3-2-1?

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post #2 of 11

Never smoked boneless ones. Hopefully someone who has will be along.

post #3 of 11

count me among those who've never heard of boneless short ribs, and I trained as a butcher!


could it be comparable to CSR's cut from chuck?

Or is it meat trimmed from the plate?

I would ask you local butcher, or whomever is trying to sell these things what exactly they are, and where they came from. I'm sure that once the muscle group in question is identified, we could help steer you toward a preparation method!

post #4 of 11

I'm guessing it is CSRs.


We can't really say how to do them, unless we know what they are, and how big & thick they are.


Can we get a pic or two??




post #5 of 11

Costco down here sells them  I thought I had a pic of them but I can't find it.  It appears to be the cross cut of the short rib with the bone section removed.


I would probably give them 2 hours or so smoke, then a good amount of foil time due to short ribs need to be braised.  Then back out of the foil for a while to firm them up. 


I will be trying these someday for sure.

post #6 of 11

I just did a little searching, and found this (Below):



"I was wandering through the meat department one day at Costco and saw boneless beef chuck short ribs. They're strips of meat cut from the chuck section without a lot of surface fat and not a bone in sight—rib or otherwise. They remind me a lot of "country-style pork ribs"—just strips of pork shoulder and not real ribs.

Being from the chuck, you know these guys are tough but will become tender and flavorful if braised in liquid or cooked "low & slow" on the grill. I decided to bring some home to try on the Weber Smokey Mountain Cooker."

Link to "how-to Prepare"on site:
These pics were there too:
Hope this helps, Eppo,
Personally, I would try a "2.5-2.5-0".
post #7 of 11

That is what I was talking about.  Thanks for the research, Bear!


Damn those look good!

post #8 of 11
Thread Starter 
Thanks for the research. They'd what I have. I'll try 2.5-2.5-0. And of course post some pics!

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post #9 of 11

Good find, Bear.


One issue I ran across on my journeys through meatland was the lack of standardization. Names vary from region to region, and we would have marketed those as either "Chuck Coulotte Steaks", or "Country Beef Ribs"


Luckily the big cuts will always be in concert: a brisket is a brisket is a brisket, but sometimes the smaller cuts of the bigger primals would have funny names; IE we always called the brisket point "The Nose", and I personally dubbed the area where the point and flat come together with insane marbling "The Pope's Nose" because it's the most tender, flavorful, and juiciest cut I've seen on any brisket.

post #10 of 11

I just wet rub them and take them to 140. 

post #11 of 11

I've never tried them either, But if it's cut from the chuck I would go with Bears suggestion, 2.5-2.5-0. And see how they turn out.


And remember the Qview

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